Easy Blueberry Pie Bars are one of our most favorite dessert recipes. Made with fresh ingredients, the crust does double duty as the topping making this a super easy treat! It’s a classic family favorite, made through generations in our family, tried, true and tested. We know you’ll love this easy fresh take on blueberry pie bars as much as we have over the years. Easier than traditional pie, but with all of the familiar flavors!
Blueberry Pie Bar Recipe
This recipe is delicious, and impressive, but it’s simple to put together. The unique part about this recipe is that the crust and topping are the same mixture, you just reserve some for the topping and sprinkle it on. I like that this saves on dish clean up, too. No rolling dough. No major cleanup. Just jammy blueberry pie bars, a crumbly butter topping and crust, and a super fresh flavor. These blueberry pie bars aren’t too sweet, so you can use them for breakfast or brunch, too.
Every time I make this recipe, I remember why it is such a classic in our household. The flavors are fresh, the process is easy, and it makes a big pan full of a delicious blueberry bliss that we can snack on for days, or feed a crowd with.
Ingredients
You really only need a few ingredients to make these easy blueberry pie bars. Some of the ingredients are used twice, in the filling and in the crust, which cuts down the necessary needed ingredients! 8 total ingredients, one easy recipe, lots of rave reviews
- Butter
- Flour
- Sugar
- Salt
- Eggs
- Sour Cream
- Fresh Blueberries
- You can use frozen blueberries. If you do, toss a tablespoon of flour into them to keep them from bleeding into your bars.
- Vanilla Extract
- Almond extract also works deliciously in this recipe.
Making Easy Blueberry Pie Bars
This recipe is pretty simple to put together. It really is only 3 steps, but here’s some detailed instructions so it’s even easier on the cook.
- We like to use a 9×13 inch glass dish for this recipe. Just make sure it is at least about 2 inches deep!
- Make the crust (which is also the topping). This is a mixture of cold cubed butter, flour, sugar, and salt.
- I like to mix this with clean hands. You really want a sandlike texture. Be cautious not to overmix, otherwise you’ll end up with cookie dough.
- Reserve about a cup for the topping. Bake the pie crust for about 10 minutes, which helps pre-set it for the blueberry mixture.
- While the crust is baking, mix together the blueberry mixture. Whisk the eggs with the sugar, sour cream and vanilla, then add in the flour, and continue to whisk until no lumps remain. Fold in the blueberries, being cautious not to break them open as you stare.
- Remove the crust from the oven, and allow for it to slightly cool for about 5 minutes. Then, pour the blueberry batter mix on top of your par baked crust.
- Sprinkle the blueberry batter with the cup of crust mixture you set aside earlier.
- In the oven it goes! Bake it for about 45 minutes to 1 hour, or until the topping is golden brown, and the filling mixture is full set.
- Cool slightly before serving to make them easier to cut. These are good fresh out of the oven or served room temp.
Storing, Variations & Tips
- Storing Blueberry Pie Bars
- If you have leftovers of this recipe, I recommend storing them in the refrigerator. The topping can get a little soft when left at room temperature. Store them in a lidded container, or wrap them in plastic wrap.
- These bars will keep in the refrigerator for about 4 days.
- Variations
- If you want a zesty flavor, add in 1 tbsp of lemon zest to the crust and topping mixture.
- Almond extract and blueberries are a great pairing. Add 1 tsp of almond extract to the blueberry filling for extra flavor.
- Add any berry to the mixture for added color and flavor. Raspberries, blackberries, and strawberries work great.
- Tips for Blueberry Bars
- Blueberries are in season in generally from about May until August. However, you can find them at the grocery store usually year round.
- Wash the blueberries well, and be sure to remove any remaining stems. Dry them thoroughly with a paper towel.
- As previously mentioned, you can use frozen blueberries. Just be sure to toss them in about 1 tbsp of flour so they don’t bleed when they cook.
We are big fans of bar style dessert recipes, if you like this one here’s some more we think you’ll enjoy.
- Peach Pie Bar
- Pineapple Bar Recipe
- Cranberry Bars
- One Bowl Cinnamon Apple Bars
- Glazed Orange Bars
- Cherry Pie Bars
- Gingerbread Cookie Bars
Let’s eat! – Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Ingredients
- Crust and Topping
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- pinch salt
- 3/4 cup cold butter cut into cubes
For the filling
- 2 eggs
- 1 cup sugar
- 1/3 cup all purpose flour
- 1/2 cup sour cream
- pinch salt
- 3 cups fresh blueberries - Frozen can be substituted
Instructions
- Spray a 9x13 glass baking dish with non stick spray - set aside.
- Preheat oven to 350 degrees.
- Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency. It should be crumbly)
- Remove one cup of flour mixture and set aside.
- Take remaining mixture and firmly press into your baking dish, covering the bottom.
- Bake 10-12 minutes or until just firm to the touch and no brown on the sides. It will continue to bake after you add the topping.
- While crust is baking- whisk eggs in a large bowl.
- Add sugar, sour cream, flour and salt.
- Gently fold in blueberries. (if using frozen, do not fold in blueberries until you are ready to pour into prepared pie crust to avoid your batter turning blue).
- When crust is ready - remove from oven and add filling. Gently spooning over the top of the crust.
- Sprinkle with remaining crust mixture you had set aside.
- Bake 1 hour or until top is lightly browned.
- Cool 10 minutes before slicing.
Notes
Nutrition
Melrose says
Hello, this is amazing. I need to make a larger onc, would it be ok to double the recipe and put it in a large cookie pan?? Do I use the same temperature and same length to bake?
Thank you
Melrose
Kathi & Rachel says
Yes you can easily double. If you hover over the ‘servings’ in the recipe card a slider will pop up and double it for you! Same oven temp for about 10 minutes longer depending on the thickness. Hope you love it! Kathi
MaryAnn Lee says
Can these be cooked and frozen?
Angie Guarisco says
I made this and it turned out wonderful and everyone loved it. Thank you so much for sharing.
Cindy S says
These are definitely a winner! My husband said I should make this again for sure.
Pam says
I made with fresh blueberries. I added lemmon zest to both filling and crustt and lemmon juice to filling. Added a little more flour to filling to compensate for juice. Tasted greatgreat. I did 3 3/4 cups blueberries.
Joanne says
Great recipe. I made these for a neighbourhood gathering and everyone loved them. I added lemon zest to the crust mixture and filling. I also added the lemon juice of one lemon to the filling. I increased the flour slightly to accommodate for the added liquid. This will be more ne of our summer favourites.
Sharon says
This was delicious. I made a few alterations:
I used 3 cups of berries, you can never have enough fresh blueberries
cut cane sugar amount in half for both the crust and berries but added 1 T of brown sugar to both
used lemon greek yogurt instead of sour cream
added 2 T. lemon zest to the berry mixture
I’ll definitely be making this again. Thank you Kathi and Rachel.
Marcia Greenberg says
Hi, this looks so good. Can I cut the recipe in half ND MAKE IN A 8×8 or 9×9 pan. Thanks
Kathi & Rachel says
Yes! If you hover over the serving size in the recipe card a slider will pop up and you can adjust! Hope you love them! Kathi
Kathy says
Tried this cause I wanted something different for a snack.Boy am I glad I did!!! The recipe is easy to follow, comes together quickly, and is absolutely delicious, I made it three times in 10 days everyone loved it so much!!!
Robyn says
Loved these! My mixer didn’t work well for the crust, so will use a pastry blender next time.
Bonnie says
Just wondering….I have to make this dessert a day or two ahead of the event. Should it be refrigerated or kept at room temp?
Kathi & Rachel says
Room temp is fine as long as your not in a hot climate (we are in the desert so room temp is 78 :).
Denyse says
This recipe came out perfect & delicious just as written. Bars held together very well & were super delicious! Great way to use our fresh-picked Maine blueberries. I’ll be making this again many times in the future-Thank you!
Missy says
This is absolutely delicious!!! I made this one afternoon last week with our own blues, and my husband loved it!!! It truly is a keeper. I will be making it again. Thank you!!!!!
Gerry says
What a great use of the fresh wild blueberries that I picked yesterday. I didn’t want to make cake or pie, I was very happy to find your recipe. It was quick and easy recipe to make with excellent results. Great flavor and wonderful textures. Delicious, it was simply delicious: the shortbread crust put it over the top. Thanks for sharing a recipe that we will enjoy often.
Bonn Fizzell says
The picture looks like a smaller pan than 9 x 13. Is 9×13 correct?
Kathi & Rachel says
The pan showed is a 9 x 13 which is what the recipe calls for.
Liz says
I think I’ll increase the flour next time I make these yummy bars – they were too greasy with 3/4 cup of butter. And next time I won’t measure the blueberries! 😉